Anthonys Coal Fired Pizza

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed trays of cooked wings sitting by oven. As per operator items held out of temperature for approximately 30 minutes. Items held out of temperature waiting for next order. - From follow-up inspection 2025-02-14: Observed trays of cooked wings sitting by oven (79F - HotHolding) As per operator items held out of temperature for approximately 30 minutes. Items held out of temperature waiting for next order. **Admin Complaint** - From follow-up inspection 2025-04-28: Observed trays of cooked wings sitting by oven. Cooked wings (80F - HotHolding) - As per operator items held out of temperature for approximately 30 minutes. Items held out of temperature waiting for next order. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - wings (45F - Cold Holding); cooked egg plant (48F - Cold Holding); cooked pasta (63F - Cold Holding) as per operator items prepared day prior to inspection. As per operator items held out of temperature for approximately 18 hours. See stop sale. - From follow-up inspection 2025-02-14: Observed at reach in cooler across from pizza oven - cooked sausage (46F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed ice bags in top of item. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed trays of cooked wings sitting by oven. As per operator items held out of temperature for approximately 30 minutes. Items held out of temperature waiting for next order. - From follow-up inspection 2025-02-14: Observed trays of cooked wings sitting by oven (79F - HotHolding) As per operator items held out of temperature for approximately 30 minutes. Items held out of temperature waiting for next order. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food preparation without proof of training. - From follow-up inspection 2025-02-14: Same **Time Extended**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - wings (45F - Cold Holding); cooked egg plant (48F - Cold Holding); cooked pasta (63F - Cold Holding) as per operator items prepared day prior to inspection. As per operator items held out of temperature for approximately 18 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - wings (45F - Cold Holding); cooked egg plant (48F - Cold Holding); cooked pasta (63F - Cold Holding) as per operator items prepared day prior to inspection. As per operator items held out of temperature for approximately 18 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed trays of cooked wings sitting by oven. As per operator items held out of temperature for approximately 30 minutes. Items held out of temperature waiting for next order.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food preparation without proof of training.

Basic - Food stored on floor. Observed box of oil stored directly on the floor next to pizza oven.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink stored on bar counter top next to clean glasses. Employee stored correctly. **Corrected On-Site**

Supervisor/Person in Charge Present

Employee Health Policies Present

Proper Hot and Cold Holding Temperatures

Equipment Adequate to Maintain Product Temperature

Hands Clean and Properly Washed

Food Received at Proper Temperature

Personal Cleanliness

Proper Hot and Cold Holding Temperatures

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed meatballs hot held in steam table at 115 degrees Fahrenheit. Container filled about chill rim. Operator removed over potion and reheat to 178 degrees Fahrenheit. Per operator, meatballs placed in steam table at 11:00 a.m. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked egg plant stored in walk-in cooler. Per operator, item was cooked on 04/03/2023.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Stored food not covered. -Observed a uncovered container with cooked eggplant stored in walk-in cooler.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.